Baked Pumpkin Glazed Ham with Pumpkin Spatzle and Pumpkin Relish

  • prep time120 min
  • total time 300 min
  • serves 4

Pumpkin six ways. What’s there not to love?

27 Ratings
Directions for: Baked Pumpkin Glazed Ham with Pumpkin Spatzle and Pumpkin Relish

Ingredients

Pumpkin Glazed Baked Ham

2 cup (500 mL) apple cider

½ cup (125 mL) Dickenson pumpkin puree or same amount canned pumpkin puree

2 Tbsp (30 mL) pure maple syrup

1 Tbsp (15 mL) Dijon mustard

1 bone-in hickory smoked quarter ham (5 lbs/2.25 kg)

4 shallots, quartered

2 apples, cored and quartered

2 carrots, roughly chopped

2 ribs celery, roughly chopped

Musque de Provence Pumpkin Purée

1 Tbsp (15 mL) extra virgin olive oil

1 cup (250 mL) Musque de Provence pumpkin

¼ cup (60 mL) whipping cream

kosher salt and freshly ground pepper

Pumpkin Spatzle in Brown Butter

1 cup (250 mL) Dickenson pumpkin puree or same amount canned pumpkin puree

2 eggs

1 tsp (5 mL) kosher salt, divided

1 tsp (5 mL) ground pepper, divided

⅛ tsp (0.5 mL) freshly grated nutmeg

1 ½ cup (375 mL) flour

2 Tbsp (30 mL) extra virgin olive oil, divided

1 Tbsp (15 mL) unsalted butter

2 Tbsp (30 mL) minced shallots

1 cup (250 mL) Brussels sprout leaves

Pumpkin Relish

1 cup (250 mL) finely diced Blue Queensland pumpkin

1 clove garlic, minced

1 Tbsp (15 mL) minced hot red chili pepper

1 tsp finely chopped thyme leaves

2 Tbsp (30 mL) white vinegar

½ cup (125 mL) sugar

½ tsp (5 mL) each kosher salt and ground cinnamon

Sautéed Blue Queensland Pumpkin

2 Tbsp (30 mL) unsalted butter

1 Tbsp (15 mL) extra virgin olive oil

1 lb(s) (454 g) Blue Queensland pumpkin, peeled, seeded and cut into 1-inch cubes

½ tsp (2 mL) ground cinnamon

⅛ tsp (0.5 mL) freshly ground nutmeg

kosher salt and freshly ground pepper

Long Island Pumpkin with Rosemary

1 Tbsp (15 mL) unsalted butter

1 Tbsp (15 mL) extra virgin olive oil

4 Long Island pumpkin wedges cut 1-inch thick

1 sprig rosemary

1 tsp (5 mL) ground cinnamon

kosher salt and freshly ground pepper

Directions

Pumpkin Glazed Baked Ham

1. In a saucepan set over medium-high heat, add apple cider and reduce by half, then stir in pumpkin puree, maple syrup and mustard and cook 5 minutes more. Set aside.

2. Place carrots, celery and shallots in a roasting pan, set ham bone side down on top, glaze with apple cider-pumpkin sauce and bake on middle rack of preheated 325ºF (163ºC) until internal temperature in thickest part of ham registers 284ºF (140ºC), about 45 minutes. Let ham rest 10 minutes before slicing. Reserve roasted apple and shallots.

Musque de Provence Pumpkin Purée

1. In a small saucepan set over medium heat, add oil and pumpkin and cook until pumpkin is fork-tender, about 15 minutes, stirring frequently.

2. With a hand immersion blender or in a food processor, purée pumpkin until smooth, add cream, and season to taste with salt and pepper. Keep sauce warm until ready to serve.

Pumpkin Spatzle in Brown Butter

1. Set a large pot of water on to boil.

2. Meanwhile, in a mixing bowl whisk together pumpkin purée, eggs, ½-teaspoon each salt and ½-teaspoon pepper and nutmeg, then whisk in just enough flour to form a thick batter.

3. Set a colander over boiling water and spoon in batter.

4. Using the back of a flat-edged wooden spoon or rubber spatula, and working in batches, press batter through holes in colander into boiling water and cook 2 minutes or until dumplings rise to the surface of the water.

5. Drain spatzle well, then place on a plate, drizzle with 1 tablespoon oil, and toss to evenly coat. Set aside.

6. In a skillet set over medium heat, add butter and remaining oil.

7. Add spatzle and sauté 2 minutes, then add Brussels sprout leaves and season with remaining salt and pepper, and sauté 3 minutes more, then keep warm until ready to serve.

Pumpkin Relish

1. In a saucepan set over medium heat, stir in all ingredients and cook until pumpkin is fork-tender and cooking liquid has thickened, about 15 minutes. Set aside until ready to serve.

Sautéed Blue Queensland Pumpkin

1. In a skillet set over medium heat, add butter and oil.

2. Add pumpkin cubes, sprinkle with cinnamon and nutmeg, and sauté until fork-tender and golden, about 15 minutes, stirring frequently. Season to taste with salt and pepper and keep warm until ready to serve.

Long Island Pumpkin with Rosemary

1. In a skillet set over medium heat, add butter and oil.

2. Sprinkle pumpkin wedges with cinnamon, add to skillet in a single layer along with rosemary, and sauté until fork-tender and golden on both sides, about 15 minutes. Season to taste with salt and pepper and keep warm until ready to serve.

3. To Plate: Divide Musque de Provence Pumpkin Swirl into centre of 4 warm dinner plates, top with spatzle, sliced ham and pumpkin relish. Arrange sautéed Long Island, Blue Queensland, and reserved roasted shallot and apples around plates and serve immediately.

See more: Main, Bake, Roast, Saute, Slow Cook, Vegetables, Pork


http://www.foodnetwork.ca/recipe/baked-pumpkin-glazed-ham-with-pumpkin-spatzle-and-pumpkin-relish/13210/

Comments

More Recipes You'll Love